Steamed Korean Green Peppers (Ggwari Gochu Jjim): A Sweet & Spicy Summer Side Dish
Alto-ran Chef Kim Dae-seok’s Secret: How to Make Ggwari Gochu Jjim with Honey and Flour for a Summer Side Dish
Create a flavorful and satisfying side dish with fresh summer Korean green peppers (Ggwari Gochu)! This recipe features a special combination of honey and flour, resulting in chewy peppers with a soft interior, perfect as a side for rice or even as a snack. If you’ve lost your appetite, this dish will have you reaching for seconds! Learn the secret to making this delicious Ggwari Gochu dish that anyone can easily follow.
Main Ingredients
- 250g Korean green peppers (Ggwari Gochu)
- 3 Tbsp flour
- 1 Tbsp potato starch
- A little water
- 1/2 Tbsp salt
Seasoning Ingredients
- 1 Tbsp chili powder (gochugaru)
- 2 Tbsp soy sauce (jin-ganjang)
- 1 Tbsp fish sauce (optional, e.g., anchovy or sand lance)
- 1 Tbsp plum extract (maesil cheong)
- 1/2 Tbsp minced garlic
- 1 Tbsp honey
- 1 Tbsp sesame oil
- 1 Tbsp chopped green onion
- 1 Tbsp chopped red chili pepper
- 1/2 Tbsp toasted sesame seeds
- 1 Tbsp chili powder (gochugaru)
- 2 Tbsp soy sauce (jin-ganjang)
- 1 Tbsp fish sauce (optional, e.g., anchovy or sand lance)
- 1 Tbsp plum extract (maesil cheong)
- 1/2 Tbsp minced garlic
- 1 Tbsp honey
- 1 Tbsp sesame oil
- 1 Tbsp chopped green onion
- 1 Tbsp chopped red chili pepper
- 1/2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare your fresh Korean green peppers. Trim off the stems cleanly and wash them thoroughly under running water. Gently pat them dry. In a bowl, combine the peppers with 1/2 Tbsp of salt and toss to coat. Let them sit for 10 minutes to slightly wilt. This step helps reduce any bitterness and prepares them to absorb the sauce better.
Step 2
After 10 minutes, drain any excess water released from the peppers. Add 3 Tbsp of flour and 1 Tbsp of potato starch to the bowl. Gently toss or shake the bowl to ensure the peppers are evenly coated with the flour and starch mixture. This coating will help create a chewy texture when steamed.
Step 3
Bring water to a boil in your steamer. Line the steamer basket with parchment paper or a steaming cloth. Carefully arrange the flour-coated peppers on the liner, ensuring they are spread out and not overlapping too much. This prevents them from sticking together.
Step 4
Once the water in the steamer is boiling, place the steamer basket with the peppers inside. Cover with the lid and steam over high heat for 3 minutes. After 3 minutes, lift the lid. If the flour coating looks undercooked, lightly mist the peppers with water using a spray bottle and gently mix them. Replace the lid and steam for an additional 2 minutes until the peppers are fully cooked and tender.
Step 5
Carefully transfer the steamed peppers, still on their liner, onto a serving plate. Be cautious of the escaping steam. Now, use a fan to cool the peppers for about 5 minutes. This cooling step helps prevent the peppers from becoming overly sticky, allowing the sauce to coat them more evenly.
Step 6
While the peppers are cooling, let’s make the delicious sauce. In a small bowl, combine 1 Tbsp chili powder, 1/2 Tbsp minced garlic, 1/2 Tbsp toasted sesame seeds, 2 Tbsp soy sauce, 1 Tbsp honey, 1 Tbsp fish sauce, 1 Tbsp sesame oil, and 1 Tbsp plum extract. Mix everything well until combined. The honey adds a lovely sweetness and sheen to the sauce.
Step 7
Gently loosen any peppers that might be sticking together. Add the prepared sauce (start with 2-3 Tbsp, adjusting to your preference) to the cooled peppers. Also, add 1 Tbsp of chopped green onion and 1 Tbsp of chopped red chili pepper. Finally, gently toss everything together, being careful not to mash the peppers. Your delicious Ggwari Gochu Jjim is now ready to be enjoyed, especially when you need a flavor boost!
